Dressing is best prepared an hour or so in advance to allow flavours to develop.

3.

Combine all ingredients in a shaker or pulse in a small blender to combine.

4.

Prepare Vegetables:

5.

I like to microwave the Kumera to par-cooked, then ensure that it is patted dry before grilling.

6.

Cut all vegetables (except capsicum) into large cubes or generous 'chunks'.

7.

First Grill Capsicum whole and then allow to rest in an air-tight container. This helps ensure that the skin is easily separated from the flesh.

8.

Combine Olive Oil, Chermoula and Chilli flakes in a large mixing bowl. Add vegetables and toss until all are coated.

9.

Drain off excess oil before cooking on a hot char-grill or griddle.

10.

Whilst other vegetables are grilling peel, de-seed and chop the capsicum coarsely.

11.

Prepare Cous-Cous

12.

Prepare Cous-Cous according to manufacturers directions, adding Chermoula to the chicken stock.

13.

After fluffing Cous-Cous with a fork, toss through the char-grilled vegetables and chopped coriander.

14.

Drizzle generously with dressing immediately prior to serving.

Notes

I also like to toss some nuts through this dish. Pistachio's add a gorgeous colour especially chopped and sprinkled over as a garnish. The sweetness of coarsely diced macadamia's also complement these ingrediants really well.